Gluten-Free Polish Lunch: Herbed Chicken Cutlet with Zucchini Noodles & Creamy Dill Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• should be used immediately for optimal flavor and texture.

Instructions

1. Season chicken breasts with salt and pepper to taste. Coat each chicken breast in almond flour, shaking off excess.
2. In a large pan, heat olive oil over medium heat. Cook the chicken cutlets for 6 7 minutes per side or until cooked through and golden brown. Remove from pan and let rest.
3. Using a spiralizer, turn zucchinis into noodles. In the same pan, cook zucchini noodles for 2 3 minutes, until slightly softened but still al dente. Season with salt and pepper to taste.
4. In a separate pan, combine heavy cream, chopped dill and parsley, garlic powder, lemon juice, and season with salt and pepper to taste. Cook over medium heat until the sauce thickens.
5. To serve, place zucchini noodles on plates, top with chicken cutlets, drizzle with the creamy dill sauce, and sprinkle shredded mozzarella cheese over the dish (optional).

Chef’s Insight

The combination of herbed chicken cutlets with zucchini noodles creates an authentic taste of Poland while adhering to gluten-free requirements.

Notes

Serve immediately after preparation for the best texture and flavors.